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Apricot

Open-Face Lamb Burgers with Pistachio-Apricot Relish

For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.

Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Vanilla-Poached Apricots with Zabaglione

Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine.

Honey-Caramel Tart with Apricots and Almonds

Semolina flour gives extra texture to the crust.

Ukrainian Grain Pudding

Kutia This lightly sweetened pudding is the first of 12 traditional dishes served on Christmas Eve in Eastern Europe. Countries such as the Ukraine, Poland, and Lithuania each have their own version, sometimes chilled, sometimes served as a warm porridge. (The dish used to be a tradition in Russia as well, but because of the communist Soviet Union's official atheism, it has become extinct there.) Our version is based on the baked Ukrainian style, which is traditionally made with wheat berries, which require overnight soaking and long cooking. For convenience, we've substituted quick-cooking barley, which packs the same nutty-chewy punch. For the best results, prepare the pudding a day ahead: Let it cool, cover it, and chill it overnight to let the flavors meld. Serve it chilled, plain or sprinkled with cinnamon-sugar.

Apricot-Cherry Trifle

Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California.

Almond, Apricot, and Cream Cheese Crostata

This great summery tart doesn't require a special pan.

Apricot-Walnut Crisp

Crisp toppings may vary as to how much sugar, butter, oats, nuts, and flour they contain, but one thing's for sure: All have a crumbly topping that crisps up during baking.

Summer Smoothie

Another breakfast option: Whip up a smoothie with other fruits.

Yogurt Mousse with Apricot Sauce

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

Chai-Poached Apricots and Plums

More elegant than jam but just as handy, this compote goes with almost everything.

Apricot Almond Tart

Apricot season is short, but our love for the fruit endures. Pan-roasting canned apricots revives their tartness. Combined with frangipane filling, they make for one sweet dream in the middle of winter.

Lemon Flan with Autumn Fruit Compote

The compote is a mixture of spiced fresh and dried fruits that are cooked in white grape juice and white wine. Any leftovers are great over ice cream or with plain yogurt for breakfast. Prepare the compote and flans at least one day before you plan to serve them.

Cherry-Apricot Yogurt Sundaes

Though you could certainly use regular red cherries in this recipe, we prefer yellow cherries such as Royal Ann or Rainier, available in supermarkets, for their lovely yellow color, as well as their bright flavor and mild sweetness. We use Greek yogurt because it has a much thicker texture than other yogurts and holds its shape nicely.

Apricot-Raspberry Pavlovas with Sliced Almonds

These delicate meringue desserts would be a lovely ending to a bridal shower. The components of this dish can be made several hours ahead and assembled shortly before serving.

Apricot-Glazed Chicken with Dried Plums and Sage

This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour—sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of.

Lemon-Glazed Lemon Bread

You'll need an instant-read thermometer and a heavy-duty stand mixer with paddle attachment to make this brioche-like sweet bread.

Chocolate-Covered Poached Pears with Apricot-Pecan Stuffing and Chile Sabayon

(Peras Rellenas para Passover)